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Crumbed Turkey and Zesty Cabbage Slaw

Crumbed Turkey and Zesty Cabbage Slaw

with roast baby potatoes and Ballymaloe relish
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
720 kcal
Protein
: 
53.7g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Mustard
  • Egg
Serving amount

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Cabbage

1 unit(s)

Carrot

1 pot(s)

Ballymaloe Tomato Relish

(Contains: Mustard)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

62.5 grams

Scallion

1 unit(s)

Lime

500 grams

Baby Potatoes

320 grams

Irish Turkey Breast

Not included in your delivery

1 unit(s)

Egg

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)3012 kJ
Energy (kcal)720 kcal
Fat27.1 g
of which saturates5 g
Carbohydrate67.7 g
of which sugars27.8 g
Dietary Fiber15.9 g
Protein53.7 g
Salt13.9 g
Potassium1366.3 mg
Calcium151.8 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Cook the Potatoes
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
  • Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
  • Roast on the top shelf of the oven until fork tender, 25-35 mins.
Prep the Crumb
2
  • Surround the turkey with baking paper. IMPORTANT: Wash hands and equipment after handling raw turkey.
  • Bash with a pot until 1-2 cm thick. Season with salt and pepper.
  • Beat 1 egg (per 2P) in a bowl.
  • Add breadcrumbs to another bowl. Season with salt and pepper.
  • Dip the turkey in the egg then the breadcrumbs.
Fry the Turkey
3
  • Place a large pan over high heat with enough oil to coat the bottom. 
  • Once hot, carefully lay the turkey into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary. 
Bake the Turkey
4
  • Pop the turkey onto a lined baking tray.
  • Place the turkey on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle. 
Make the Slaw
5
  • Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
  • Trim the carrot, then coarsely grate (no need to peel).
  • Quarter the lime.
  • Pop the carrot, cabbage and aioli into a bowl. Mix well and season with salt and pepper. Add lime juice to taste.
  • Trim and thinly slice half the scallions (per 2P). 
Finish and Serve
6
  • Divide the crumbed turkey and roast potatoes between plates.
  • Serve the Ballymaloe relish, slaw and remaining lime wedges alongside.
  • Finish with a scattering of scallion. 
Meal right image

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